Mexican Sweet Chocolate Pudding
8 (1/2 cup) servings
- 4 oz. bar Mexican sweet chocolate
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1/4 cup Domino® Granulated Sugar
- 1/4 cup cocoa powder, unsweetened
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Chop Mexican chocolate into small chunks; set aside.
In medium saucepan, whisk together milk, cream, sugar, cocoa powder, cornstarch and vanilla. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Turn heat to low and continue to boil gently, whisking constantly, until mixture thickens and develops a glossy finish.
Remove pan from heat and stir in chopped chocolate, just until incorporated. Allow chocolate to melt into hot mixture undisturbed for 3 to 5 minutes. Gently stir to complete the melting and to blend all ingredients together. Do not overmix.
Spoon warm pudding into serving dish or into individual dishes. Serve warm or cover and chill until ready to serve. Delicious warm or cold; for an authentic taste, try topping with a dollop of dulce de leche.
Click here for Dulce de Leche recipe.